正交试验优化清汁红枣乳酸饮料工艺  

Process Optimization by Orthogonal Array Design for the Development of a Clarified Beverage Based on Lactic Acid Fermetnation of Jujube Juice

作　　者：徐长亮[1] 向进乐[2] 郑晓莹[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《乳业科学与技术》2013年第2期19-23,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：以红枣为原料进行乳酸发酵,生产具有红枣和乳酸发酵特有风味与营养功能的红枣乳酸饮料。通过单因素试验和正交试验确定红枣乳酸发酵最佳工艺条件为:菌种保加利亚乳杆菌与嗜热链球菌的复合比2:1、发酵时间1d、发酵温度38℃、复合菌剂接入量6%、牛奶添加量3mL/100mL、葡萄糖添加量0.5g/100mL,产酸量达7.5g/L。饮料调配最佳工艺条件为100mL饮料中添加红蔗糖2g、白蔗糖5g、NaCl 20mg,乳酸含量为0.5g。对4种乳酸发酵醪抗氧化功能分析发现次等红枣发酵醪在清除DPPH自由基和总抗氧化能力方面与优质红枣发酵醪相当,而高于苹果汁、红心红薯2种发酵醪。A nutritional beverage was developed based on lactic acid fermentation of jujube juice. Using one-factor-at-a-time and orthogonal array design experiments, we established the optimum conditions for lactic acid fermentation of jujube jui-e as follows： 6% of an inoculum consisting of Lactobacillus delbrueckii subsp, bulgaricus and Streptococcus thermophilus at a ratio of 2：1, 3% （V/V） of raw milk, 0.5 g/100 mL of glucose and 38 ~C for a fermentation duration of 1 d. The maximum acid yield obtained under the optimized conditions was 7.5 g/L. The optimum beverage formulation was 2 g of brown sugar, 5 g of white sugar, 20 mg of NaC1 and 0.5 g of lactic acid per 100 mL of beverage. Antioxidant assays revealed that fermented inferior jujube juice had similar DPPH radical scavenging capacity and total antioxidant capacity to fermented superior jujube juice but better than fermented apple juice and fermented sweet potato juice.

关 键 词：红枣 乳酸发酵 乳酸饮料 抗氧化 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]